Hi! It's only mid-January and I'm already post a dip recipe made from primarily of cheese and mayonnaise. I'm pretty sure this is breaking some food blogging rules, but sometimes that's necessary.
Pimento cheese is indeed a southern classic. I hated it when I was a kid because of my aversion to mayonnaise, but I've grown to love it in recent years. This pimento cheese could be used to make a killer grilled cheese, especially when accompanied by tomato soup--one of my all-time favorite winter meals.
Also, the Superbowl is coming up soon, and this is a quintessential football-watching recipe. (Or the kind of thing you'd like to eat while others are watching football....)
As for me, I'll be bringing this classic southern pimento cheese dip to a friend's house to watch the Bachelor tomorrow. It's a silly, sometimes blatantly sexist show, but I enjoy making fun of it with my friends. The Bachelor also provides a great excuse to get together on a Monday night to drink wine and eat cheese dip. Whatever we need to do to make Mondays in January a little more bearable, right?
Classic Southern Pimento Cheese
1/2 cup Duke's mayonnaise
1 (4-ounce) jar diced pimentos, drained
1 tablespoon graded Vidalia onion with juice (I used a box grater to grate the onion)
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 cups extra-sharp yellow cheddar cheese
1 1/2 cups extra-sharp white cheddar cheese
Combine the mayo, pimentos, grated vidalia onion, Worcestershire sauce, salt, pepper, and cayenne in a large bowl.
Add the grated cheeses and stir to combine.
For optimum favor, refrigerate for a few hours before serving.
Can be kept in the fridge for up to 1 week.
Recipe adapted from The Southerner's Cookbook.